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Candeal PEPPERS THE STUFFED SHRIMP AND SALMON

Ingredients: 8 or 10
piquillo peppers

Filling: 100 g.
60 g. onion

green pepper 16 frozen shrimp and cut into chunks (thawed)
100 g. of fresh, clean, and small pieces
170 g.
cooking cream 30 g.
flour 20 g. olive oil Salt

Pepper Sauce: 120 g.

onion 5 cloves garlic 3 peppers
Piquillo with the broth from the can
20 g.
olive oil 170 g. Sal
cooking cream PREPARATION

For the filling:
-Put the onion and green pepper in the bowl, 6 sec., vel. 5, down with the spatula, which has remained in the vessel walls.
-Add the oil, 8 min., Temp. varoma, vel. 1.
-Add the shrimp, salmon, salt, and pepper, 2 min., Temp. varoma, turn left., vel. spoon.
-Add the flour, 20 sec., Temp. varoma, turn left., vel. spoon.
- Add the cream, 4 min., Temp. 90 degrees, turn left., Vel. spoon. Remove and let cool.
-Clean glass and a little dry.
Sauce: Pour the glass
, onion and garlic, 4 sec., Vel. 5. Down what is left in the vessel walls.
-Add the oil, 8 min., Temp. varoma, vel. 1.
-Add peppers, canned broth, cream, and salt, 30 sec., Vel. 7, download everything that is left in the walls and lid of the jar. Below 4 min., Temp. 90 º, vel. 3. Book.

PREPARATION:
-Fill peppers with mixture and place in a record source for for the microwave. Pour the sauce over it and put it to heat 2 min. at maximum power.
-Serve hot.